Recipe: Tunisian Fricassé filled with tuna salad

This North African festive fried bread is often served as part of a Mimouna banquet at the end of Pesach


JFT Chanukah Food Shoot. (C) Blake Ezra Photography Ltd 2018.

  • place PRE 20 - 25 minutes
  • place COOK 20 - 30 minutes
  • place SERVES Makes: 10
  • printicon

Tunisian fried bread is actually doughnut. It has very little sugar in the dough, and rather than combine the delicate doughnut with sweet flavours, the Tunisians use this as a base for a savoury meal. It’s usually served at family celebrations with a variety of fillings so each person can create their own sandwich. It would also make a great Chanukah option.


  • In a small bowl dissolve the yeast in a 60ml warm water, add a pinch of sugar and wait until foamy, about 5 minutes.

  • In a large bowl, combine flour and salt and make a well in the centre, add the remaining water, the yeast and egg. Mix to combine. You may need a bit more water — add just a tablespoon at a time, mixing and gathering in the dough, until it comes together.

  • Using your hands, or the dough hook of a stand mixer, knead the dough until smooth and elastic then place in a lightly oiled bowl, oiling the top of the dough as well, and cover with a tea towel. Leave to rise for about an hour until doubled in size.

  • Form into 10 small sausage shaped logs, and place on a well-oiled tray about 4cm apart (the dough will rise and spread), brush the top of the rolls with oil, cover the tray with a tea towel and let rise for another half hour.

  • Pour about 5cm oil into a heavy-bottom frying pan or a deep fat fryer, heat to 180°C and fry the fricasse for about 3-5 minutes per side, until deep gold and cooked through.

  • Remove and drain on paper towel or a rack. Once cooled, slice open horizontally and serve with Tunisian tuna salad, hard-boiled eggs or potatoes, readymade harissa, and olives – or any combination.

  • To make the tuna salad: mix all the ingredients together in a medium bowl.

    wearetaamim / Instagram: wearetaamim

Ta’amim is a member of the Jewish Futures family

Recipe first published in the JC December 2022


10g fresh yeast or 14g active dried yeast
240ml warm water
Pinch of sugar
500g strong white flour
1 tsp salt
1 egg
Oil for coating and frying
For the tuna salad
2 cans tuna packed in oil
1 preserved lemon, removed flesh from the centre, peel finely chopped
3 (or more) tsp ready-made harissa, taste before using
2 tbsp flat-leaf parsley, chopped
2 tbsp good quality mayonnaise

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